Ginger Pumpkin Pie with Streusel

Directions

1. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet.
2. In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes.
3. Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.